Support the site — ☕ Buy me a coffee
Yuzu mayonnaise with chicken goujons
I've been making this for two years now because once I stopped buying bottled mayo with a name longer than my dog's, my chicken went from "fine" to genuinely good. The trick is not in the yuzu itself — I use whatever brand has it in stock — but in how much you whisk into the fat before you even touch the chicken.
Ingredients
Method
- Make the mayo: Whisk together mayonnaise, yuzu juice, honey, soy sauce, and yuzu zest in a small bowl until smooth. Taste and adjust — add more yuzu if you want it tangier, or a pinch of sugar to round out sharpness. Set aside; flavors improve after 5 minutes so don't worry about rushing this step.
- Prep your stations: Place flour in one shallow dish (like a pie plate), beaten eggs in another, and panko mixed with garlic powder and paprika in a third. Season the flour with salt and pepper — this is where most people forget to season their breading, so don't make that mistake.
- Bread the chicken: Working one piece at a time, dredge each strip in flour (shake off excess), dip into egg, then press firmly into the panko. The pressing matters — you want those breadcrumbs actually stuck down or they'll fall off in the oil. Lay breaded strips on a plate and let them rest for 5 minutes while you heat the oil. This resting period is optional but it prevents the breading from sliding off during cooking.
- Fry: Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering (about 320°F — if you have a thermometer, use it; if not, drop in one piece and watch for bubbles forming around it immediately). Fry goujons in batches so the pan doesn't get crowded. Cook 1-2 minutes per side until golden brown and cooked through (internal temperature reaches 165°F when checked with an instant-read thermometer). Don't crowd the pan — if you can't see the oil bubbling freely, your pieces are too close together.
- Drain and rest: Transfer fried goujons to a paper towel-lined plate or wire rack. Sprinkle lightly with flaky salt while still hot so it actually sticks rather than sitting on top like an afterthought. Let them rest for 1-2 minutes — they'll continue cooking slightly from residual heat.
- Serve immediately with the yuzu mayo on the side, lemon wedges, and a drizzle of extra yuzu juice if you have it. They're best eaten right away but can be reheated in a 375°F oven for about 8 minutes to recrisp.
Nutrition
Notes
This earns its place because it takes about as long as breading anything else, and the tang cuts through fried food the way lemon does without making everything taste like a fishmonger's counter. I serve it with simple fries or just on sandwiches when I'm too tired to cook more than one thing.
![](https://haleyskitchen.com/wp-content/uploads/2025/02/haleys-book-transp.png"){kind=spacer}
